Your Cart (0)
Subtotal $0.00

Pulled Pork with Hot Vinegar
by Timothy Hollingsworth

Difficulty 4/5
Prep time 10 mins

Cook time 8 hrs
Serves 6-8

Hardwood Cherry

This pork is packed with flavor. Dry rubbed in seasonings, slow smoked, then topped with a homemade hot vinegar sauce, it’s a new twist on an old favorite


Pulled Pork

1 EA Bone-In Pork Shoulder

1/4 cup dark brown sugar

1/4 cup granulated sugar

1/4 cup paprika

1/4 Tbsp granulated garlic

1/4 cup GRANULATED Onion



1/4 Tbsp Dry Sage

1/4 Tbsp Dry Mustard

1/4 Tbsp Ground Ginger

1/4 Tbsp Cayenne Pepper

Hot Vinegar

2 cups apple cider vinegar

3/4 cup brown sugar

1/4 cup ketchup

1/2 tbsp tabasco

1 tbsp chili flakes

1 tsp black pepper

1 tsp salt

1 tsp celery seed


Mix all ingredients together in a bowl. Rub pork shoulder with 1/2 cup of the dry rub.

When ready to cook, start Traeger according to grill instructions. Set the temperature to 225 degrees F (set to Super Smoke mode if using a WiFIRE-enabled grill).

Place pork shoulder on grill and smoke for 4 hours, undisturbed. After 4 hours, check the internal temperature.

Continue to check pork shoulder once every 60-90 minutes, making sure the shoulder doesn't become too dry or render too quickly. 

When the internal temperature of pork reaches 190 degrees F (about 8-10 hours), remove from Traeger.

Pull the pork, leaving shoulder whole in it's own juice as much as possible.

For the hot vinegar: Place all ingredients into a sauce pan and bring to a simmer. Whisk until the sugar and salt are dissolved. Remove from heat and cool to room temperature.

Drizzle vinegar over the pulled pork, use as sauce on the side, or as a topping for pulled pork sliders. Pour leftover vinegar into a bottle jar, can keep for 1-2 weeks. Enjoy!

This recipe was provided by Pro Team member Chef Timothy Hollingsworth. Check out more of his recipes and photos on his Instagram @Chef_timothy.

Access this, and over a thousand other Traeger recipes on the Traeger App.

Print Recipe